1. Sanitation Checklist For
Food Manufacturing Equipment
Step 1: Dry Clean
❑❑ Empty scrap bins.
❑❑ Wipe down and sanitize sensitive electronic elements such as
photo eyes and electrical panels, then cover them.
❑❑ Sweep floors and wipe walls around equipment.
❑❑ Scrape away caked-on residue with plastic implements.
❑❑ Blow away loose material with compressed air, working from
top to bottom.
❑❑ Sweep floors again.
❑❑ Using dry cloth, wipe away excess soils.
❑❑ Remove parts to be cleaned and send to washing room.
❑❑ Wear protective gloves when handling hot water.
❑❑ Assign one person to fill buckets and bring them to operators.
❑❑ Let hot water sit for 10 minutes before using.
❑❑ Rinse equipment to break down remaining food residues.
❑❑ Foam, allowing detergent to penetrate remaining food soils.
❑❑ Scrub manually rather than using pressurized water.
❑❑ Use manual labor rather than pressurized water to scrub.
❑❑ Rinse equipment with hot water and a clean rag.
❑❑ Allow equipment to air-dry.
❑❑ Inspect equipment with a flashlight to check for missed spots.
❑❑ Follow the Sanitation Standard Operating Procedure for each
piece of equipment.
❑❑ Use lint-free towels or air-dry equipment.
❑❑ Coordinate efforts with maintenance department for
prompt reassembly.
❑❑ Spray equipment with sanitizer, ensuring that equipment
receives 100 percent coverage.
❑❑ Rotate sanitizers regularly.
❑❑ Adhere to all manufacturer’s guidelines regarding types of
sanitizers to be used.
❑❑ Ensure entire area around equipment is cleaned before inspection.
❑❑ Designated inspectors should use flashlights to inspect all areas
of equipment.
❑❑ Critical inspection points should be identified and labeled based
on micro-hit analysis.
❑❑ Operator who cleaned the equipment should accompany
inspector to resolve any issues found.
Step 2: First Rinse
Step 3: Foam and Scrub
Step 4: Second Rinse and Inspection
Step 5: Drying and Reassembly
Step 7: Sanitization
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Step 6: Inspection
